Roasted Pepper Hot Sausage Farfalle

1/2 lb Hot Italian Sausage, casing removed, crumbled
3 tbsp EVOO
2 tbsp finely chopped onion
3 cloves of garlic, finely chopped
1/2 lb farfalle pasta (bow tie)
2 whole roasted red peppers, jarred sliced into thin strips
8 oz fresh spinach, stems trimmed, coarsely chopped
1/4 to 1/2 tsp hot red pepper flakes (depending on taste)
1 roma tomato
3-6 oz of Feta cheese, garlic and herbs flavored
1/4 tsp salt
Black pepper

Cook pasta according to directions.  Meanwhile, in large skillet, cook sausage in 2 tbsp of EVOO with onion and garlic over medium heat.  Cook for about 6 minutes.  Add jarred, chopped roasted red peppers and stir to combine.  Add chopped spinach to pan in batches, waiting till each batch wilts before adding more.  Drain pasta, reserving 1/2 c of pasta water.  Add reserved pasta water to pan and stir.  Add red pepper flakes and 1/4 tsp salt as well as dash of pepper.  Turn heat to low and add pasta.  Stir well.  Sprinkle in crumbled Feta cheese, reserving some to top each dish.
Turn on oven broiler to high and place roma tomato, sliced in half  and drizzle with remaining EVOO and sprinkle with salt.  Heat under broiler for 5 minutes.  Chop roma tomato and add to dish.
Serve in bowl and top with additional Feta cheese.

2-3 servings